Sous Chef Bazaar Meat Andaz Miami

Sous Chef Bazaar Meat Andaz Miami Jose Andres Group - 5.0 Miami Beach, FL Job Details Full-time $70,000 - $80,000 a year 1 day ago Benefits Health insurance Dental insurance 401(k) Tuition reimbursement Paid time off Vision insurance Flexible schedule Referral program Food provided Qualifications Kitchen health and safety standards Grilling Google Workspace Industrial fryers Teamwork Sautéing ServSafe Kitchen knives Fine dining experience Team leadership Food Safety Manager Certification Coaching Staff scheduling Team development Professional development support HACCP Team training Kitchen staff training Organizational skills Managing kitchen staff Productivity software POS systems Production scheduling Kitchen stations Communication with kitchen staff

Full Job Description Job Title:

Sous Chef Reports To:

Chef de Cuisine /

Executive Chef Department:

Back of House -

Culinary Employment Type:

Salaried, Exempt About José Andrés Group and Bazaar Meat Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located within the iconic Andaz Miami Beach , the restaurant is a high-energy dining destination serving both hotel guests and Miami's vibrant local and international community. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group , blending culinary creativity with world-class hospitality. José Andrés Group (JAG) is a hospitality company led by José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You'll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce

DOH/HACCP

cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost.

Support openings and seasonal transitions:

hiring support, training, tastings, prep builds, and stabilization. Required Qualifications 3-5+ years of professional kitchen experience with 1-2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining. Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience. Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain). Proven ability to coach teams, stay organized under pressure, and communicate clearly. Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort. Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements Stand and move for extended periods (up to 8+ hours); frequent bending/reaching. Lift/carry/push/pull up to 35-50 lbs. Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use. Slip-resistant footwear required. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining and partner discounts Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Pay:

$70,000.00 - $80,000.00 per year

Benefits:

401(k) Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Tuition reimbursement Vision insurance

Work Location:

In person